Pumpkin Snickerdoodles Cookies are big, soft and cakey pumpkin flavored cookies, that are dipped in a cinnamon sugar mixture before baking.
Pumpkin Snickerdoodles Cookies Recipe
I don’t think I have made snickerdoodles since I was in 8th grade home economics class. This pumpkin version is too die for, soft cakey pumpkin cookies dipped in a cinnamon sugar glaze. Cakey, yep that’s a word, one of the few I can think of that actually can describe the texture of this cookie.
Did you know that cookies were first made from cake batter to test if to see if the batter was good? They would bake a small amount of the cake and that became known as a cookie. Every country has it’s own name for cookies, in England they are know as Biscuits, Italians call them biscotti or sometime amaretti and the Dutch call them koekje.
I think once you make this pumpkin snickerdoodles cookies recipe you are going to fall in love with snickerdoodles all over again. The addition of pumpkin and wonderful fall spices are just amazing.
If you want a flatter cookie, dip the bottom of a glass in the sugar mixture and flatten the cookie slightly on the cookie sheet.
- For the cookies:
- 3 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 sticks butter, room temperature
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- For the coating:
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm. (I did mine overnight)
- Preheat oven to 350 degrees. Spray cookie sheets with cooking spray.
- In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the cookie sheet, leaving about 2 inches between each cookie.
- Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
Here is another amazing Molasses Pumpkin Cookie Recipe for fall.
Or how about our classic Snickerdoodles recipe?